Butternut Squash Salad

An apple-juice-based dressing brings out the sweetness in the roasted squash that defines this seasonal salad served over spinach.

Level:
Moderate

Yield:
8 servings

Serves:
8

Ingredients

1 butternut squash

⅓ c. vegetable oil

⅓ c. apple juice

¼ c. cider vinegar

2 tbsp. sugar

¼ tsp. salt

.13 tsp. ground black pepper

3 green onions

1 bag baby spinach

Directions

Heat oven to 400 degrees F. Cover rimmed baking sheet with aluminum foil. Cut squash crosswise at point where it begins to widen. Place both pieces, cut sides down, on foil-lined sheet. Roast 20 to 25 minutes or until bottom half of squash feels just tender when pierced with fork. Remove bottom half of squash from oven and cool on wire rack. Roast top half of squash 15 to 20 minutes longer or until just tender. Remove to wire rack to cool with other squash half.